Have you ever had something “explode in your mouth”? I don’t know, it just sounds really, really dangerous. Is it a smoky thing? Like fireworks? Or like some sort of electrical fire? Hm. I can see the delicious, kind-of-tastes-like-metal appeal. Places like Olive Garden and Red Lobster promise it all the time but the explosions are typically coming out the other end. (Hello.) And as much as I want this Leftover Brown Rice PB+J Pudding to subject you to a mouth full of “Jesus, did someone light a match at gas station?” I would never do something like that. Not to you. You have such a pretty mouth.
But I’m not saying a mouthful of meteor showers would be out of place here.
A demolition of your taste buds.
A fiery nexus of flavor landmines.
This pudding is the real deal. The real polyester near an open flame deal.
But really, let’s get to the root of pop rocks in your throat hole/all this. What I’m trying to say is my Leftover Brown Rice PB+J Pudding is going to be a fucking explosion in your mouth.
On my never-ending quest to put peanut butter and/or jelly in just about everything, I’ve come across some definite winners. This is one of them. Peanut Butter Spinach Cakes was not. WE ALL MAKE MISTAKES/PEANUT BUTTER SPINACH CAKES. But please don’t make Peanut Butter Spinach Cakes. I cannot stress that enough. So, in a continuous effort to wipe the peanut butter spinach cake slate clean, I ask you to grab some of that leftover brown rice tucked in the inner depths of your fridge, the carton from that delightful Chinese food you got the other night (Spicy Basil Seitan! Oh my!), not the one from last month…and make something beautiful out of it. And kind of sticky. Very kind of sticky.
Now go find your extremely sane and “with it” neighbor with the bomb shelter! It’s dessertin’ time!
- ½ cup of cooked brown rice
- 6 oz unsweetened vanilla almond milk + 1 oz more
- 1 packet Truvia
- 2 tablespoons powdered peanut butter
- a dash of salt
- 30g banana, the riper the better
- ½ tablespoon peanut butter
- some jam
it’s going to be a detonation in your esophagus – but even cuter…
Preheat your oven to 375.
Combine your brown rice, 6 ounces of almond milk, Truvia, salt, and powdered peanut butter in a bowl. Toss into a saucepan and bring to a boil, then down to a simmer. Simmer on very low for 15 minutes or so, until the milk and rice become one gooey and creamy delight. Stir every now and then to prevent sticking and burning to the pan.
While that’s simmering, puree the banana and peanut butter with that other ounce of almond milk. After your 15 minutes of rice pudding simmering, add this peanut butter/banana/milk flavor boost. Stir it all about. Simmer another 10 or so minutes until it’s even creamier.
Toss into an oven safe vessel and spoon some jam on top. Bake for like 10 minutes or until the top has set a bit. Dig. In.